Butternut Squash Soup
This is one of my favorite seasonal comfort soups. It’s easy to make, and provides a whole lotta nutrition and fiber. It also freezes well, so you can double the batch or make it ahead of time. Bet you can’t stop at just one cup, though… and that’s a good thing. 😉
Try this Potato Leek Soup!
Butternut Squash Soup
This is one of my favorite seasonal comfort soups. It’s easy to make, and provides a whole lotta nutrition and fiber.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 large leeks, trimmed and chopped
- Pinch of ground cinnamon
- Pinch of ground nutmeg
- 1½ pounds butternut squash, peeled and cubed (~4 heaping cups)
- 2 large carrots, peeled and grated or chopped
- 3 cups reduced-sodium vegetable or chicken broth
- Kosher salt and pepper, to taste
Instructions
- Spray a large stockpot with non-stick oil spray. Add the olive oil and heat over medium-high heat. Add the leeks and sauté until translucent and soft, 6 to 7 minutes. Add the cinnamon and nutmeg, and cook an additional minute to release the flavor of the spices. Add the squash, carrots, and broth, and bring to a boil.
- Reduce to a simmer and cook 20 to 25 minutes longer, until the vegetables are tender. Purée the soup with an immersion blender or transfer to a food processor or blender and puree until smooth. Season with salt and pepper (and additional nutmeg and cinnamon, if you’d like) and serve immediately.
Notes
Nutrition provided for 1 cup.
Nutrition Information per serving
Calories: 120Carbohydrates: 23gProtein: 2gTotal Fat: 3g— Unsaturated Fat: 3g— Saturated Fat: 0gCholesterol: 0mgSodium: 110mgFiber: 4gTotal Sugar: 6g— Natural Sugar: 6g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
